Crumpets, a British flatbread, have a characteristicflat top with many small pores and a half-chewy, sponge-liketexture.
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons active dry yeast 1 teaspoon granulated sugar 1/3 cup warm water 2 1/2 cups bread flour 1 3/4 cups milk 1 teaspoon salt 1/2 teaspoon baking soda
In a large mixing bowl, sprinkle yeastand sugar over warm (105°F to115°F / 40°C to 45°C)water. Let stand 5 minutes.
Stir in flour, milk, salt and baking soda.Cover with plastic wrap and let stand for 30 minutes.
Grease several 3-inch round cookie cutters.Arrange cutters on a greased griddle over medium heat. Spoon3 tablespoons batter into each ring. Reduce heat and cook untiltops are full of holes and batter is set, about 10 minutes. Removerings and serve with butter and jam.
If desired, turn crumpets over and cookuntil browned on other side. Or remove from griddle and toastin toaster.
Makes 16 crumpets.
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